Paleo Deep Dish Salted Caramel Chocolate Chip Blondies

Deep Dish Salted Caramel Chocolate Chip Blondies is a secretly healthy, indulgent paleo dessert! Made with wholesome ingredients and refined sugar-free, no one will have troubles asking for seconds!

Originally Posted February 2015 – Photos Updated September 2016

With a holiday weekend on the horizon, I don’t think I can any more excited! As we head to our lake house today, I knew I had to make another secretly healthy dessert since we all couldn’t get enough of these salted caramel chocolate oat bars.

To up the dessert game for everyone, I knew salted caramel had to be present. That’s a shoe in, huh?

I have a few options…salted caramel chocolate chip cookies? Good. But let’s do better. Salted caramel chocolate chip cookie bars? Better but let’s the antie even more.

What is better than a big skillet filled with chewy, tender and caramel loaded chocolate chip blondies? Not much but to sweeten up the deal, what if I told you it takes about 10 minutes to throw together and only 20 to bake?

Win. Win.

Since we are talking dessert, I tried my best to make this a tad bit on the healthier side. I mean, I tried.

Healthier means you get more, right? Right.

The base is a caramel sauce. A rift off my 5 minute caramel sauce but with more maple, coconut oil and almond butter to thin it so it was pourable. Straight into my mouth!Kidding. Sorta. But really, it takes less than 5 minutes to whip up in your blender. Sneak a taste then pour it into your skillet. Easy peasy. (Did I really just say that? Someone please slap me.)

These salted caramel chocolate chip blondies are a mix of almond flour, more coconut oil, a touch more of maple and chocolate chips. I use extra fine almond flour which makes the dough lighter and easier to spread. One other tip, you can choose to put the caramel or the cookie dough on the bottom. For a prettier presentation, I chose to put the caramel on bottom, but either way, the blondie tastes extra delicious!

There is only one way to make this dessert better. Make them with not one but two types of chocolate! As in salted caramel double chocolate chip cookies, er blondies. Go be your bad self and throw a handful of dark chocolate chips in there! The fact that this blondie is paleo and therefore healthier, it crosses out the copious amounts of chocolate chips. What? It makes sense in my world. And you will understand once you take a bite of the ooey gooey caramel and warm, chocolate blondie!

meal prep tips:

the dough and the caramel sauce can both be made ahead of time. Store in an airtight container until you wish to bake.

You can make this cookie ahead of time, then serve when desired or (my personal choice and suggest not to skip), reheat before serving!

25 minCook Time

35 minTotal Time

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Ingredients

Caramel:

1/4 cup coconut oil, melted

1/3 cup almond butter*

1/3 cup maple syrup

Blondie:

1 1/2 cups almond flour

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/4 cup melted coconut oil, melted

1/4 cup maple syrup

1 egg, beaten

2 teaspoons vanilla extract

3/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees F.

In a blender, combine the coconut oil, almond butter and maple syrup. Blend until mixed well and smooth. Pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).

In a small bowl, combine the almond flour, salt, baking soda, and cinnamon. Add the coconut oil, maple, egg and vanilla extract. Stir until just combined. Fold in chocolate chips.

Add to the skillet, smoothing out on top of the caramel.

Place in the oven and bake for 20 - 25 minutes, or until the blondie is cooked through.

Recipe Type: Dessert

Notes

*I use almond butter that has oil added. Such as from roasted almonds. If you use dry roasted or raw, the sauce may not work as it lacks oils to create a smooth sauce.
*To be truly paleo, use paleo chocolate chips such as Enjoy Life

Reader Interactions

Comments

so i just got a new blender and guess what i can't wait to make..... this! and i'm always looking for paleo recipes, especially sweet treats. and good luck selling your house, i'll be sending good vibes!

This looks amazing!! Wow! I just want to jump through this screen and take a big bite!! I love that gooey chocolate-y-ness. Yum! And keep your head high. Your gonna sell that house soon and be in the mist of moving. Then you'll be day dreaming about this recipe and couches. ;) Pinned!

Hi Richard, I am sorry to hear that. I have made the blondie portion many times with no problem along with a few other readers having no issues. I would maybe double check your measurements. Hope that helps!

Hi Julie, Thanks! I am sorry to say I am not sure as I have not tested it with another flour. I would maybe say try oat flour but I can't say what the results will be.
If you try it out, let me know how it goes!
Have a great day!

Oh my GOOOOSH. That caramel + all that chocolate goo is speaking my name right now! I'm convinced there's nothing better than deep-dish EVERYTHING. Case in point, because these blondies are completely insane and I'm totally on board. ;)

Hi Barbara, my other thought is the idea that you are using Raw almond butter, not roasted as it lacks the oils (much like dry roasted). I haven't had anyone else have troubles with it. But times that I have made nut butter without roasting, I have had the same problem of the nut butter clumping up on me. So sorry to hear of your troubles!

I made these and they were too oily. They also lacked flavor. Coconut palm or molasses would have added that flavor and a better texture I think. Sadly, since it was too oily we couldn't eat it all. In just one cookie amount there is 29 grams of fat. Also, the "caramel sauce" just absorbed into the cookie.

Hi Valerie, I am sorry to hear it didn't turn out for you. I have made this recipe multiple times, along with other readers having success. It may be the specific ingredients used? Again, I apologize for it not turning out!

Hey I used coconut flour instead of almond flour and a muffin tray with cupcake cases and the dough was SHOCKINGLY crumbly and oily and ugh! Is there anything you can say to change so that it works next time?

Hi Emily, well coconut flour is very different than almond flour, in terms of how it reacts in recipes. It absorbs A LOT of liquid, that is why your dough was crumbly and oily. So, unfortunately, you cannot sub coconut flour or almond flour. Hope that helps.

Drooling! If I didn't already make chocolate chip cookie dough to bring up north and bake cookies I'd be making this for the family to come home to (they are all out at a fishing contest). Maybe I can adapt it and put that dough in a pan. Or just make the caramel sauce to drizzle over the cookies. Messy but I'd enjoy every little bit!

This looks amazing! I just bought a cast iron skillet and some Enjoy Life chocolate chips, so I'm excited to try this. Question. Is there a sub for almond butter? Do you think sunflower butter would work?

Hi Emily! The only thing I can think of is there isn't enough moisture or it is overbaked. But I haven't had an issue with this being crumbly, as there is a caramel layer that helps keep it moist. Hope that helps!

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I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…